1/4 cup safflower oil
3 tablespoons sour cream
2 tablespoons honey
1 tablespoon white vinegar
1 tablespoon poppy seeds
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 cups mixed salad greens such as Bibb lettuce, tatsoi & Belian endive
1 cup fresh blueberries
2 ounces or about 1/2 cup gorgonzola cheese, crumbled
To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.
Garnish plates with additional endive leaves, if desired.
YIELD: 4 portions